Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, softened
- 1 1/2 cups whole milk or heavy cream
- 6 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, chopped
- 2 teaspoons salt (plus more for boiling water)
- 1 teaspoon cracked black pepper
Instructions
- Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- While the potatoes cook, place a small saucepan over medium-low heat. Combine the milk (or cream), butter, and minced garlic. Heat until the butter is melted and the mixture is warm. Do not let it boil.
- Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot for one minute to let any remaining steam evaporate.
- Begin mashing the potatoes using a potato masher or a ricer.
- Slowly pour in the warm milk and butter mixture while you continue to mash.
- Stir in the sour cream, salt, and black pepper. Mix until the potatoes are creamy and smooth.
- Fold in the fresh parsley and chives just before serving.
- Taste and add more salt or pepper if needed. Transfer to a large serving bowl and enjoy!